Grads Grab Success! Brownies
Favorite brownie mix or recipe
Ready-To-Use White Rolled Fondant (2 1/2 ounces for each treat)
Each brownie serves 1.
In advance: Make candy mortarboards. Position medium square Cut-Out on cookie sheet; fill 1/8 in. thick with melted candy in cut parchment bag. Chill until firm.
Bake and cool brownies in silicone pan supported by cookie sheet. Unmold, swipe bottom with candy, let set. Repeat as needed. Cover with melted candy; let set. Tint 2 oz. fondant light copper for heads and hands, 1 oz. for white arms and caps using a small amount of Golden Yellow and Ivory, 1 oz. brown with Red-Red for brown arms, caps and hair, 1 oz. yellow for tassels, strings and hair.
Make and attach fondant features and decorations.
Roll 1 1/8 in. ball heads, 1 3/4 x 1/2 in. logs for arms, 1/4 x 1/8 in. ovals for ears, 1/8 in. ball for nose; attach with damp brush. For hands, roll 1/2 in. balls; flatten, cut and score fingers with knife.
For diploma, roll out white fondant 1/8 in. thick; cut a 1 in. square and roll up. Attach hands and diploma with damp brush.
For hat, roll a 3/4 in. ball; flatten and attach to mortarboard with damp brush.
For hair, roll out fondant 1/8 in. thick. Cut a 1/2 x 2 in. strip for boy; cut 3/8 in. strands and attach with damp brush. Repeat for a 2nd row. Cut a 1 x 2 in. strip for girl; cut in thin strips and attach with damp brush.
For tassels, cut a 1 x 1/2 in. strip; cut 3/8 in. slits for fringe. Roll up strip.
For strings, roll a 1 1/4 x 1/8 in. log. Attach string to cap and tassel to string with damp brush. For button on cap, roll a 1/4 in. ball, flatten and attach.
Draw eyes and mouth with black FoodWriter.
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